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Reviews

I added a shot of Pernod to the soup -- everyone thought it was wonderful.

cahunter925
from Northern Virginia, USA
/ 02.01.2014

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Lots of chopping and the taste is not great. Will not try this again.

Nehasa
/ 01.04.2012

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this soup has a subtle taste that
blossoms beautifully on the palate. i
agree that adding sautéed onions (or
shallots) would be an excellent
addition. it's also tremendously quick
and easy in addition to being delicious.

cinnamongirl
/ 03.09.2011

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made it twice
both times really easy and delish
the fennel adds a lovely taste

delspina
from purdys, new york
/ 12.30.2010

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Oh! and I also added one white onion for more flavor

Sillytwin
/ 11.16.2010

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This soup is really
good & tasty! I
omitted the water
and instead used
veggie broth. I also
added some thyme,
nutmeg, cayenne red
pepper...fresh
squeezed O.J. makes
all the difference
too! yummers!

Sillytwin
from Los Angeles, CA
/ 11.15.2010

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Really good soup. Easy enough to make, kids liked it too. I didn't have sour cream on hand, as I live in Paris, normally I would substitute with crème fraiche or frommage blanc, but made do with yaourt grec (greek yogurt). Would look over the past reviews if I made it again, as people seem to LOVE this soup. Mine was delicious; but not quite exceptional.

kellington
from Paris, FR
/ 01.26.2010

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I loved this soup
and so did everyone
I have served it to.
I did make some
additions however. I
added 1 onion,
sliced and sauteed
with the fennel and
garlic...and I used
4 cups chicken
stock(Swanson's)
and 2 cups vegetable
stock (Knorr's) I
also added a dollop
of sour cream on top
of the soup and
garnished with the
fennel leaves.
Delicious!

dlbbedford
from Pasadena, CA
/ 01.06.2010

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Hands down, one of the best soups I've ever made (vegetarians, I urge you to try this recipe). But I altered a few things. Here's what I did differently:
- I used a large fennel bulb. Even if you don't like fennel straight, you end up pureeing it anyhow, and fennel does this recipe nothing but favors.
- I had some fresh pumpkin handy, so I threw in about a cup of that to substitute for a few of the carrots. If you were to double this recipe-- and I would, it was delicious-- you could probably use a whole small sugar pumpkin, pre-baked in the oven. More work, but SO worth it.
- I used half a cup of sour cream.
- I used my favorite veggie bouillon instead of water. I didn't use much, either, but it really helped and meant I didn't have to salt the finished product. Next time, I might reduce the water amount to 5 cups for a thicker consistency.
- I used half a cup of orange juice. Someone said it gets lost in this recipe, and I'd say that might be true with 1/4 cup. With a 1/2 cup, it adds a subtle finishing touch.
The recipe says this makes 8 cups of soup? Well, boyfriend and I ate all but 2, which will be lunch today.

lesspopmorefizz
from seattle, wa
/ 10.13.2008

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This soup was so easy to
make and perfect for a
summer night. I served it
with a baguette w/radish
butter on the side. It was
far from flavorless, just
subtle and delicious.